Chowder Power

Chowder Power

Even if you’re clueless in the kitchen, you’ll feel like a top chef with this soup-er recipe from Schnucks Cooks. As long as you can wield a knife and fry bacon (and what guy can’t manage these basic pillars of survival?), you’re in good shape. It’s an excellent use of leftover turkey from the Thanksgiving table, but it can also be made any time with roasted chicken.

WHAT TO DO:1. In 4- to 5-quart saucepan, cook bacon over medium heat until browned and crisp. With slotted spoon, transfer bacon to paper towel to drain.2. To drippings in saucepan: add celery, carrot and onion and cook 6 to 8 minutes or until vegetables are tender and lightly browned, stirring occasionally. Add potatoes, broth, sage, thyme and salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are tender. Stir in turkey and half-and-half; heat through, but do not boil. Sprinkle soup with reserved bacon.

Get all of your chopping done ahead of time—it’s more time-consuming than you may think, so don’t count on being able to do it as you go. Then, get the cornbread in the oven before you start on the soup. Use that 45 minutes while it’s baking to cook the soup on the stovetop—that way, both will be finishing up around the same time and can hit the table piping hot.